A FODMAP IT!™ recipe from Dana Cree’s
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Low FODMAP Inspiration Is Everywhere!
Cookbook reviews will be part of what we present at FODMAP Everyday® because you never know where a low FODMAP inspiration will come from. Hello, My Name is Ice Cream, by Dana Cree, is an incredible book with a ton to offer, even if you have other ice cream books at home.
Dana explains in very easy to understand terms how we can make professional quality ice cream at home, like this Vanilla Ice Cream. Yes, you need an ice cream maker but what’s different about her approach is her use of stabilizers – just like commercial manufacturers do.
It is why purchased is cream texture is always so creamy. But fear not. We aren’t talking about any weird chemicals. In fact she not only offers several options, but most are very easy to find in the supermarket – like cornstarch! Never thought of adding that to ice cream? Dana explains why you should.
This Vanilla Ice Cream will be the basis for all your summer fruit or a nice hot fudge sauce. Also check out her Strawberry Sherbet.
Here’s a look at the ingredients from our FODMAP IT!™ perspective:
- The cream is no problem in this amount for remaining low FODMAP.
- We can substitute lactose-free milk for the whole milk.
- Glucose is essentially the same as light corn syrup, which is low FODMAP, and can be substituted.
- For a texture agent, stick with guar or xanthan gum, tapioca or cornstarch. We do not know the FODMAP level of any Commercial Stabilizer.
- Enjoy your homemade low-FODMAP Vanilla Ice Cream
Excerpted with permission of the publisher. Hello, My Name is Ice Cream, by Dana Cree. Published by Clarkson Potter © 2017. Photos © Andrea D’Agosto.
From the book:
Vanilla has come to imply plain or boring. I have a feeling that has to do with artificial vanilla flavor, a cheap liquid that contains a single flavor molecule called vanillin. V
anilla beans do contain vanillin, but they also contain myriad other flavor molecules, all developed during the nine months that the vanilla beans spend fermenting and drying in the equatorial sun, where they are hand-massaged and blanketed every night.
When you consider that vanilla is the seedpod of an orchid that only grows near the equator, you’ll begin to understand how exotic this flavor truly is.
Bourbon vanilla beans grow in Madagascar and Mexico, and have brown sugary, bourbon notes, with a masculine, leather-like fragrance. This is most likely the vanilla you’ve tasted.
When these South American orchids were carried to Tahiti, they mutated. Tahitian vanilla beans taste bright and perfumed compared to the smoky flavors of the bourbon vanilla bean.
To me, the Tahitian vanilla bean tastes of wildflower honey and saffron, with a feminine floral fragrance reminiscent of the flowers the seeds in this pod were to become.
To use a vanilla bean, carefully split it lengthwise to reveal the cache of tiny, flavorful seeds inside. Use the tip of a knife to scrape them out and collect them.
The vanilla seeds are added to the ice cream (or directly to any recipe in which vanilla extract is called for); for ice cream, I also infuse the dried fruit-flavored pod in the dairy.
Vanilla extracts are made by blending the entire bean, pod and seeds, then soaking the mash in alcohol to extract the flavor. If you can’t get your hands on vanilla beans to make this ice cream, real vanilla extract is an appropriate substitution.
But I strongly urge you to find a vanilla bean—it will make your ice cream sing!
Vanilla Ice Cream
Vanilla Ice Cream from Hello, My Name is Ice Cream by Dana Cree. FODMAPed for you to enjoy.
Low FODMAP Serving Size Info: Makes about 1 quart (960 ml to 1.4 L); servings size ½ cup (120 ml)
- 1 1/2 cups (300 g) Cream, 30%
- 2 cups (400 g) Milk, 40% (see headnote)
- 1/4 cup (50 g) Glucose syrup, 5% (see headnote)
- 3/4 cups (150 g) Sugar, 15%
- 1 whole Vanilla bean, or 2 tablespoons vanilla extract
- 5 large (100 g) Egg yolks, 10%
- Texture agent of your choice, see below; see headnote
- TEXTURE AGENTS
- 1 teaspoon (3 g) Best texture: Commercial stabilizer, mixed with the sugar before it is added to the dairy.
- 1/4 teaspoon (1 g) Least icy: Guar or xanthan gum, whirled in a blender with the custard base after it is chilled in the ice bath.
- 2 teaspoons (5g) Easiest to use: Tapioca starch mixed with 2 tablespoons (20 g) of cold milk, whisked into the custard base after it is finished cooking.
- 1 tablespoon (10 g) plus 1 teaspoon Most accessible: Cornstarch, mixed with 2 tablespoons (20 g) of cold milk, whisked into the vanilla flavored dairy after it’s reheated, then cooked for 1 minute.
Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.
Boil the dairy and sugars. Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
Infuse the vanilla. Cut the vanilla bean in half lengthwise and use the tip of a paring knife to scrape the seeds from the pod. Stir both the vanilla seeds and the pod into the hot dairy, and allow the vanilla bean to infuse for 30 minutes. (If using vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking.)
Remove the vanilla and reheat. Remove and discard the empty vanilla pod. Reheat the dairy over medium-high heat. Cook until the liquid comes to a full rolling boil, then remove from the heat.
Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn’t scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
Chill. When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
Strain. When the custard is cool to the touch (50°F or below), strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
Cure: Transfer to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
Churn. When you are ready to churn, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. It is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
Harden. To freeze your ic cream in the American hard-pack style, immediately transfer your finished ice cream to a container with an airtight lid. Press plastic wrap on the surface to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.
- As Dana explains, you must find a vanilla bean or product that you LOVE to make this vanilla ice cream the best you have ever tasted. Very often shopping on-line is a good way to go, so plan early.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.